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4.34
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9
votes
Pumpkin Seed Nut Bread
This pumpkin seed nut bread is a hearty, chewy and dense bread great for a high protein snack.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Baked Goods
Cuisine:
American
Keyword:
paleo pumpkin seed bread, pumpkin seed bread, pumpkin seed nut bread
Servings:
10
servings
Author:
Gina Matsoukas
Ingredients
1/2
cup
pecans
1/2
cup
walnuts
1/4
cup
sliced almonds
1
cup
pepitas
pumpkin seeds
1 1/2
cup
almond meal
1/4
teaspoon
salt
1/2
teaspoon
baking soda
1/4
cup
unsweetened coconut flakes
3
eggs
1/3
cup
egg whites
1/3
cup
melted coconut oil
2
tablespoons
honey
1/4
cup
pumpkin puree
or 1/2 mashed banana
Instructions
Preheat oven to 340 degrees. Line a loaf pan with parchment paper and grease with baking spray.
In a food processor, pulse half of the pumpkin seeds until finely chopped and almost a "meal-like" consistency.
Combine all dry ingredients including pulsed pumpkin seeds in a large bowl.
In a small bowl, whisk together remaining wet ingredients.
Add wet to dry and mix until incorporated.
Pour batter into loaf pan and spread evenly into the corners.
Bake for 45-50 minutes or until fully cooked through.
Remove from oven, pull the bread out by the ends of the parchment paper and transfer to a cooling rack.
Slice and serve once cooled.
Notes
This is not a sweet bread. If you like things sweet, add extra honey to the recipe.
Nutrition
Serving:
1
SERVING
|
Calories:
370
kcal
|
Carbohydrates:
12
g
|
Protein:
12
g
|
Fat:
33
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
20
g
|
Cholesterol:
56
mg
|
Sodium:
154
mg
|
Fiber:
5
g
|
Sugar:
5
g